Mozzarella, Tomato and Pesto Zucchini Pasta Salad

gluten freevegetarian
Mozzarella, Tomato and Pesto Zucchini Pasta Salad

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

Although this weekend was a bit chilly, this past week was filled with 90 degree days, and all I was craving was cold pasta salads.

Well, not real pasta salads – zucchini pasta salads.

You may have tried my Italian Zucchini Pasta Salad or my Mediterranean Zucchini Pasta Salad. Well now, we have the easiest one yet: Mozzarella, Tomato and Pesto Zucchini Pasta Salad.

Unfortunately, it’s starting to get back down to typical spring temperatures – in this 60s, but I’m not complaining, because Memorial Day is right around the corner, and then I know summer’s coming!

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

I’ve been getting so excited lately for the summer, because there would be lots of festivities – my babymoon, my baby shower, my sister’s bridesmaids brunch, a friends 30th birthday, and little trips here and there.

And, I’ll be setting up the nursery in a month-ish. I bought the wallpaper and the crib last night, because I just couldn’t wait anymore – and someone told me that cribs tend to go out of stock, so I wanted to make sure I had the one I wanted!

I’m already getting the urge to nest, and I’m only 22 weeks (23 on Wednesday!) Last night, Lu was able to feel the baby kick from the outside. It was a cute little moment in bed. #crazySaturdaynight (haha have you seen my greeting card about Friday night?)

I’m enjoying these little milestones!

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

Anyway, today we have a zucchini pasta salad for you that’s no-cook, only five ingredients, and can be saved for up to 3 days in the refrigerator, to be enjoyed before, during, and after a potluck! I love bringing my zucchini pasta salads to outdoor gatherings and potlucks, because it’s always a crowd pleaser and then it ensures there’s something healthy for me there to eat.

And you can’t go wrong with pesto – it makes everything tastes better!

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

20 minPrep Time

20 minTotal Time

Save RecipeSave Recipe


  • 2 medium zucchinis
  • 1 cup halved mozzarella balls
  • 1 cup halved cherry tomatoes
  • ¾ cup halved large black olives
  • 2/3 cup basil pesto


  1. Slice your zucchinis halfway through and then spiralize them, using Blade B.
  2. Place your zucchini noodles in a serving bowl with the mozzarella, tomatoes, olives, and pesto. Toss well to combine so the pesto coats all the vegetables.
  3. Serve.


Per serving (1 out of 4) - Calories: 277, Fat: 24g, Saturated Fat: 7g, Carbs: 12g, Fiber: 4g, Sugars: 4g, Protein: 12g, Sodium: 1495mg

Mozzarella, Tomato and Pesto Zucchini Pasta Salad

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Anonymous says:
10 wow points. Is that for one serving. Doesn't seem right.
jane says:
how much spinach? It is not listed in the ingredients!
Dorre says:
I think the spinach might be a typo because I don't see it in the pictures either.
Ali Maffucci says:
Jane, I deleted Gary's rude comment! I was shocked. Spinach was a typo!
jane says:
thank you Ali! I typed and deleted many comments but decided to not stoop to that level of rudeness. love the blog. Having this (without spinach! ) for dinner to night! jane
Jeanie says:
How much spinach. You left it off the ingredients list. Thanks
inez says:
What is in the pesto sauce?
India Andrews says:
My guess it doesn't use a specific pesto recipe. Use your favorite recipe or a store bought jar of pesto.
Debra says:
How exciting Ali. Fixing up the nursery and the nesting feeling. Also so cool about the baby kicking. I remember those times, 22yrs ago. You are doing a great job! You are such a organized lady, you will be a great mom!! Big Hugs from N.Calif.
Hillary Gras says:
Haha I've been making a version of this for the past two summers for ANY occasion and it's always a hit! I keep it VERY simple with deli cubed mozzarella and I haven't added olives before. Maybe I should try those - yum! If I have leftovers, I will add a fresh zucchini the next day to give it some new life - I find it hides the wimpy day-2 zucchini noodles. Just my tip! WOW - what a great life moment with Lu. Those will keep coming this year... :) BTW I love the nursery inspiration - so fresh. Can't wait to see it come together
Sue George says:
Dumb question. Cutting zucchini in half length wise?
ruth Detroit area says:
Sue - Don't be afraid to ask questions! We're all friends here...and many of us have asked a question or two along the way! YES, length wise - it makes cute little macaroni-shaped noodles. I'll try to attach a link to the youtube video Ali made a while back demonstrating a simple zucchini pasta salad: (Afraid this didn't actually come out like a link, just "copy" and paste it to watch) ~ ruth
Anonymous says:
I made this last night and it was AMAZING. so fresh and so clean.
Dozenelk says:
What are Mozzarella balls and do you make them or buy them? If you make them, how?
Vikki Coopr says:
I made this salad this evening for my husband and teenage sons... and there is barely a tablespoon left! Thank you for sharing this delicious recipe.
Anonymous says:
silly question - do you cook the zuccini?
Dizzy5 says:
Are those canned black olives or culinary?
Meaghan says:
Use canned or whatever you prefer!

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